Place the lima beans into a large container and cover with several inches of
Add beans to slow cooker.
In a saute pan over med-high heat, add vegetable oil.
Add in onion, celery, and carrots; saute for about 10 minutes until lightly browned.
Transfer mixture to the slow cooker and add in chicken stock and ham hock.
Cover and cook on low for 5-7 hours.
Remove the ham hock and strip it of as much fat as you can; return the meat to the pot and cook for 1 hour, until the beans are very tender.
If needed, season to taste with salt and pepper.
Serve hot, garnished with parsley.
Soak lima beans in 2 quarts of water in a large bowl for 8 hours or overnight. The next day, drain the lima beans and place into a slow cooker with onions, ham bone, and ham. Pour in 3 cups of water or as needed to cover. Place lid on the cooker, set to High, and cook for 3 hours.
Stir in Cajun seasoning, black pepper, garlic salt, and cayenne pepper; set cooker to Low and cook until the beans and meat are very tender, about 4 more hours.
Rinse and sort beans before adding to a pot of water and bringing to
Pick through beans to remove bad or split ones and then wash them.
Put on the cook pot and add 5 quarts of water.
Add beans and ham hocks and cook on medium for 3 1/2 hours, stirring occasionally.
When water turns milky or beans thicken, dish is ready to serve.
Put beans, ham hocks and salt into a crock-pot.
Beans should not be much more than half full of the crock-pot.
If so take out some of the beans.
Wash ham hocks and put in small pressure pot.
Cover with water and cook
ak beans overnight in water.
Drain and pick out all bad beans or
Soak beans in bowl for several hours or overnight. Rinse twice.
Place rinsed beans in large soup pan. Add sliced onion (both red and white), garlic, ham hocks, and basil to pan.
Cover beans with water.
Add Worcestershire, liquid smoke, paprika, chili powder, salt, and pepper.
Cook on low for 3-4 hours, adding water if necessary to keep beans covered.
Stir occasionally.
Discard ham hocks prior to serving.
b>beans in one inch pieces.
Rinse off with cold water and
Boil ham hocks on high heat for 45 minutes.
Add all seasonings except hot sauce and onion. Continue boiling for 20 minutes.
Add pinto beans, hot sauce, and onion. Boil on medium heat until beans are done to taste (usually I go for about 1 1/2 hours).
Serve with rice and a meat side dish. Tastes even better the 2nd day!
In a large flameproof casserole, combine all ingredients except ham hocks and heat to boiling, stirring occasionally. Place ham hocks on top of mixture and reduce heat to low.
Cover and simmer 2 to 2 1/2 hours, or until beans and ham hocks are tender.
Cooking time:
2 to 2 1/2 hours.
Serves 6.
epper flakes, parsley, onion, lima beans and prosciutto or ham.
Reduce the heat
Place the lima beans in a large pot, and pour in the water. Bring to a boil, reduce heat to medium, and cook 15 minutes. Mix the potatoes, corn, tomato, onion, and celery into the pot, and continue cooking 15 minutes.
In a small bowl, dissolve the cornstarch in the milk. Stir into the pot, and mix in the ham. Continue cooking until heated through. Season to taste with salt and pepper and sprinkle with parsley before serving.
Place beans and ham hocks in Dutch oven or large pot.
Cover with water until pot is 3/4 full.
Add Tabasco sauce, Worcestershire sauce, garlic powder, salt and pepper, using 5 shakes of each.
Cover and cook over medium heat for 3 hours or longer.
(Beans should be cooked to a soft consistency.)
Add water as needed.
Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
Cook lima beans in small amount of water until tender.
Drain excess water.
Mix cornstarch and water.
Add to tomatoes (may cut into smaller pieces).
Cook cornstarch and tomatoes until juice is thick.
Add cooked lima beans and seasoning and heat.
large pot, place the ham hocks and cover with 2 inches of
Place lima beans in a large bowl.
After washing beans well, cover with
Heat beans, salt, and water to boiling; Cover; simmer 1 hour.
Drain; reserve liquid.
Heat oven to 350 degrees F.
Layer beans, ham and onion in 2 quart baking dish.
Stir remaining ingredients and 1/2 cup reserved liquid.
Pour over beans.
Cover and bake 1 hour, or until beans are tender, adding liquid as needed.